Homebrew recipe: Ginger Beer
Ginger beer originated in England in the mid 1700s and is a lovely drink on a hot summers day. A touch of lemon gives this recipes a lovely zesty flavour.
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of beer being made.
Instructions
- Coarsely chop and bruise the ginger and put into a large pan.
- Add the sugar and cream of tartar.
- Peel the lemon(s) and squeeze out the juice, strain it, and add, with the
peel, to the pan with the other ingredients.
- Now add the water and bring to the boil, allowing to simmer very gently
for 10-15 minutes.
- Cover and leave to stand for an hour or until luke warm, then pitch in the
yeast, stirring it in thoroughly.
- Transfer to a suitable container (or leave in the recovered pan if easier)
and leave it to stand in a warm place overnight.
- Skim off the yeast and rack or carefully pour off the brew off into bottles
or other suitable vessel leaving the sediment behind.
- Lid your containers tighty (to prevent ai getting in) and store for several
days in a cool dark place. If you wish to store longer add the campden tablet immediately after skimming the yeast.
- Ideally serve chilled, fresh ginger beer is perfect on a summers day!
Beer making equipment
See our detailed list of beer making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).